1/2 Photos of Colcannon Soup
This is posted for the World Tour 2005 event. I haven't tried it yet, but it looks wonderful. The source is the Irish Heritage Cookbook by Margaret M. Johnson. The author credits chef Gerry Galvin, of Drimcong House in Moycullen (County Galway).
My Private Note
Units: US | Metric
- 4 tablespoons butter
- 2 cups shredded cabbage
- 1 1/2 lbs boiling potatoes, peeled and cut into 1 inch pieces
- 1 lb leek, washed and chopped (white and pale green parts only)
- 5 cups chicken stock (preferably homemade)
- white pepper
- 1 pinch ground nutmeg
- 1 1/4 cups half-and-half
- 3 tablespoons fresh parsley, minced
- 1Melt butter in a large saucepan over medium heat. Stir in cabbage, potatoes, and leeks. Cover and cook until barely tender (about 10 minutes).
- 2Add stock and bring to a boil. Cover, then reduce heat to a simmer, and cook until the vegetables are soft (about 15 minutes). Season with salt, pepper, and nutmeg.
- 3Transfer mixture to a blender or food processor in batches and process until smooth (or use an immersion blender). Note: the recipe can be made ahead up to this point.
- 4Return to the same saucepan and whisk in the half and half.
- 5Serve hot.
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Nutritional Facts for Colcannon Soup
Serving Size: 1 (474 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 356.7
- Calories from Fat 146
- Total Fat 16.2 g
- Saturated Fat 9.1 g
- Cholesterol 45.0 mg
- Sodium 386.1 mg
- Total Carbohydrate 44.2 g
- Dietary Fiber 4.0 g
- Sugars 8.0 g
- Protein 10.2 g